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Tandoori Beer Can Chicken

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Bring a bit of fun to your barbecue with this tandoori beer can chicken.

If you like cooking on the barbecue and tandoori chicken, then you really need to try this tandoori beer can chicken recipe from my cookbook ‘The Curry Guy Easy’. It a great way to cook as the chicken meat remains really juice from all the steaming beer in the can. 

Tandoori beer can chicken

About this recipe

This is one of my own creations using my tandoori marinade with the American technique of cooking chicken over a beer can.

So you probably won’t see this being done in India. 

Can you prepare this tandoori beer can chicken ahead of time?

Yes! You can make the marinade a few days before cooking. The chicken can be marinated for up to 48 hours.

If cooking on a charcoal fire, be sure to give yourself plenty of time for it to heat up. 

What do you serve tandoori beer can chicken with?

You can serve this with pretty much anything you would normally serve chicken with. Roast potatoes or fries are good option.

Then again, you might like to serve your tandoori beer can chicken with instant naans   and some salad, chutney or a good raita. Homemade chapatis are also good as a side.

Is there a specific beer you need to use?

Nope! Just cook this beer can chicken using the beer you prefer. You only need half a can so you can drink the rest. 

Yield: 4

Tandoori Beer Can Chicken

Tandoori beer can chicken
Prep Time 10 minutes
Cook Time 1 hour 19 minutes
Total Time 1 hour 29 minutes


  • 100ml (scant 1/2 cup) rapeseed oil
  • 440ml (15fl oz) can of your favourite beer or lager
  • 900g (2lb) whole chicken
  • 2 tbsp garlic and ginger paste (see p00)
  • 1 tbsp paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp red chilli powder
  • 1 tsp ground turmeric
  • 1 small bunch fresh coriander
  • (cilantro), blended with a little
  • water
  • salt and freshly ground pepper


  1. Blend all of the marinade ingredients into a paste or pound them using a pestle and mortar. Slowly drizzle the rapeseed oil into the paste, whisking continuously until you have a smooth emulsion. Cover the chicken inside and out with the marinade and allow to marinate for 8 hours or overnight. I carefully rub about half of the marinade under the skin but don’t worry if you can’t be bothered.
  2. When ready to cook, set up your barbecue for indirect cooking. Drink half the can of beer or lager and add 1 tsp of marinade from the chicken dish to it. The beer might foam up when you add the marinade but that isn’t a problem.
  3. When your barbecue is good and hot you’re ready to cook. If you have a thermometer, aim for 190–200C/375–400F.
  4. Place the chicken, standing on the beer can directly on the grill on the side with no coals. Cover and cook for about 1–1 1/4 hours until the chicken is cooked through and the juices run clear when stuck with a knife in the thigh. You can’t be too careful with chicken so if you have a meat thermometer, check that your chicken is 82C/180F.
  5. When cooked through, transfer to a serving plate and cover with foil to sit for about 10 minutes before serving.
  6. TIP: You can also cook the chicken in the oven. Preheat the oven to 200C/400F/.Place the chicken on a rack over a roasting pan and roast for 60 minutes or until the juices run clear. Check for seasoning and add salt to taste. Let the chicken rest for about 10 minutes before carving.


If you don't have time to marinate the chicken, go straight to cooking once you apply the marinade. It will be better though if you can allow some marinating time.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 340Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 20mgSodium: 1484mgCarbohydrates: 17gFiber: 2gSugar: 4gProtein: 9g

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I hope you enjoy this tandoori beer can naan recipe. If you do try it, please leave a comment. I’d love to hear from you. 

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